White Wine Pound Cake

Ingredients

• Cooking spray (such as Pam)
• 1 (15.25 ounce) package yellow cake mix
• 1 (3 ounce) package instant vanilla pudding mix
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 3/4 cup vegetable oil
• 3/4 cup water
• 1/2 cup white wine
• 4 eggs
• Glaze:
• 1/2 cup white sugar
• 1/4 cup butter
• 1/4 cup white wine
• 1 tablespoon confectioners’ sugar, or as needed

Directions

Preheat oven to 325 degrees F (165 degrees C). Spray a fluted tube pan (such as Bundt(R)) with cooking spray and lightly coat with flour.

Whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. Beat vegetable oil, water, 1/2 cup white wine, and eggs into flour mixture using an electric mixer until batter is smooth. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool cake in pan on a wire rack, about 1 hour.

Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. Spoon 1/2 the glaze over cake while cake is still warm.

Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes. Dust cake with confectioners' sugar.